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AUSTRALIAN F4 HYBRID

Rare F4 genetics offers an unbelievable buttery texture and mouthfeel, prized by Michelin chefs. Available in 2 (BMS) beef marble scores & 2 cuts.

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F4 HYBRID = 93.75%+ WAGYU GENETICS

FATINESS SCALE
Medium Fatty: better than USDA prime
Fatty: balance between USDA prime & A5
Extra Fatty: slightly leaner than A5
Fattiest: A5 Wagyu melts in your mouth

WHAT IS BMS?

Beef marble scores (BMS) measure the amount of intramuscular fat. Higher BMS scores are fattier, and lower BMS scores are more balanced in steak texture.

Crossing wagyu is a hard science, and there's a wide variance in quality from different farms. Marble scores range from USDA choice to slightly leaner than A5. We scour the world to find the best quality of wagyu in each category. Generally, Australian Wagyu programs typically marble out better than American Wagyu, but some exceptions exist.

FULLBLOOD VS HYBRID?

Wagyu translates to "Japanese Cow." Most Wagyu we consume is from the Japanese Black (Kuroge Washu) breed. By law, wagyu in Japan are Fullblood (100% wagyu genetics) with no cross-breeding.

Fullblood Wagyu are genetically unique to have the highest intramuscular fat (marbling) and have a low melting point of ~ 78°F, resulting in the famous melt-in-your-mouth experience.

Japan used to export live Fullblood Wagyu to the world. In 1997, though, Japan declared the Wagyu breed a living national treasure and banned exports. Today, there is a small amount of Fullblood Wagyu outside of Japan.

WHAT DO THE F NUMBERS MEAN?
• higher F numbers = more wagyu DNA
• most are F1 and F4 are the rarest

Farmers achieve genetic variations by crossing Wagyu with Angus. Higher percentages of Wagyu genetics lead to higher F numbers and more Wagyu characteristics in the beef. Most Wagyu in the U.S. & Australia are F1 Crosses (50% wagyu).

FLAVOR DIFFERENCES?

What the cattle eat heavily determines the flavor of the beef. On average:

• Grain Diet: mild beef flavor
• Grain & Grass Diet: medium beefiness
• Grass Diet: strong beef flavor

Many Australian Wagyu farms allow their cattle to graze on grass, creating a deeper beef flavor profile similar to dry-aged meats. Most American Wagyu farms follow Japanese-style grain feeding, producing a milder flavor profile.

IS THERE A DIFFERENCE IN BRANDS?

Like wine, each brand/region of Wagyu will be distinct from the others. Farms will differ in genetics, animal husbandry, environment, and diet. Learn the differences by tasting wagyu from different farms across the world.

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A5 JAPANESE WAGYU

Our top shelf and highest-marbling beef is famed for its luxurious melt-in-your-mouth texture. Like wine, each brand/region will be distinct from the others.

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FULLBLOOD = 100% WAGYU GENETICS

FATINESS SCALE
Medium Fatty: better than USDA prime
Fatty: balance between USDA prime & A5
Extra Fatty: slightly leaner than A5
Fattiest: A5 Wagyu melts in your mouth

THE PAPA WAGYU DIFFERENCE
Beef marble score (BMS) measures the amount of intramuscular fat (marbling). A5 ranges from BMS 8 to 12. BMS 8 is similar to fatty tuna, and BMS 12 is similar to extra-fatty tuna. We specialize in sourcing the highest BMS 12, which accounts for less than 5% of A5 Japanese wagyu.

WHAT IS A5 WAGYU?

A5 is a Japanese grading term for the highest yield and meat quality grades. Authentic A5 Wagyu only comes from Japan and is produced in small amounts, relative to worldwide beef production.

FULLBLOOD VS HYBRID?

Wagyu translates to "Japanese Cow." Most Wagyu we consume is from the Japanese Black (Kuroge Washu) breed. By law, wagyu in Japan are Fullblood (100% wagyu genetics) with no cross-breeding.

Fullblood Wagyu are genetically unique to have the highest intramuscular fat (marbling) and have a low melting point of ~ 78°F, resulting in the famous melt-in-your-mouth experience.

Japan used to export live Fullblood Wagyu to the world. In 1997, though, Japan declared the Wagyu breed a living national treasure and banned exports. Today, there is a small amount of Fullblood Wagyu outside of Japan.

WHAT DO THE F NUMBERS MEAN?
• higher F numbers = more wagyu DNA
• most are F1 and F4 are the rarest

Farmers achieve genetic variations by crossing Wagyu with Angus. Higher percentages of Wagyu genetics lead to higher F numbers and more Wagyu characteristics in the beef. Most Wagyu in the U.S. & Australia are F1 Crosses (50% wagyu).

FLAVOR DIFFERENCES?

What the cattle eat heavily determines the flavor of the beef. On average:

• Grain Diet: mild beef flavor
• Grain & Grass Diet: medium beefiness
• Grass Diet: strong beef flavor

Many Australian Wagyu farms allow their cattle to graze on grass, creating a deeper beef flavor profile similar to dry-aged meats. Most American Wagyu farms follow Japanese-style grain feeding, producing a milder flavor profile.

IS THERE A DIFFERENCE IN BRANDS?

Like wine, each brand/region of Wagyu will be distinct from the others. Farms will differ in genetics, animal husbandry, environment, and diet. Learn the differences by tasting wagyu from different farms across the world. There are about 300+ wagyu brands/regions in Japan.

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AMERICAN F1 HYBRID

Wagyu x Angus hybrids are a delectable balance between soft steak texture and buttery mouthfeel. Served in the finest restaurants.

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F1 HYBRID = WAGYU x ANGUS CROSS

FATINESS SCALE
Medium Fatty: better than USDA prime
Fatty: balance between USDA prime & A5
Extra Fatty: slightly leaner than A5
Fattiest: A5 Wagyu melts in your mouth

WHAT IS BMS?

Beef marble scores (BMS) measure the amount of intramuscular fat. Higher BMS scores are fattier, and lower BMS scores are more balanced in steak texture.

Crossing wagyu is a hard science, and there's a wide variance in quality from different farms. Marble scores range from USDA choice to slightly leaner than A5. We scour the world to find the best quality of wagyu in each category. Generally, Australian Wagyu programs typically marble out better than American Wagyu, but some exceptions exist.

FULLBLOOD VS HYBRID?

Wagyu translates to "Japanese Cow." Most Wagyu we consume is from the Japanese Black (Kuroge Washu) breed. By law, wagyu in Japan are Fullblood (100% wagyu genetics) with no cross-breeding.

Fullblood Wagyu are genetically unique to have the highest intramuscular fat (marbling) and have a low melting point of ~ 78°F, resulting in the famous melt-in-your-mouth experience.

Japan used to export live Fullblood Wagyu to the world. In 1997, though, Japan declared the Wagyu breed a living national treasure and banned exports. Today, there is a small amount of Fullblood Wagyu outside of Japan.

WHAT DO THE F NUMBERS MEAN?
• higher F numbers = more wagyu DNA
• most are F1 and F4 are the rarest

Farmers achieve genetic variations by crossing Wagyu with Angus. Higher percentages of Wagyu genetics lead to higher F numbers and more Wagyu characteristics in the beef. Most Wagyu in the U.S. & Australia are F1 Crosses (50% wagyu).

FLAVOR DIFFERENCES?

What the cattle eat heavily determines the flavor of the beef. On average:

• Grain Diet: mild beef flavor
• Grain & Grass Diet: medium beefiness
• Grass Diet: strong beef flavor

Many Australian Wagyu farms allow their cattle to graze on grass, creating a deeper beef flavor profile similar to dry-aged meats. Most American Wagyu farms follow Japanese-style grain feeding, producing a milder flavor profile.

IS THERE A DIFFERENCE IN BRANDS?

Like wine, each brand/region of Wagyu will be distinct from the others. Farms will differ in genetics, animal husbandry, environment, and diet. Learn the differences by tasting wagyu from different farms across the world.

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THE CAVIAR CO.

Trusted by Michelin-starred restaurants and the finest chefs.

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